Coconut-Macadamia Biscotti Recipe

I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there.—Shannon Koene, Blacksburg, Virginia

Directions

Preheat oven to 350°. In a large bowl, beat butter, sugar and oil until blended. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in coconut and nuts.

Divide dough in half. On parchment paper-lined baking sheets, shape each half into an 8x3-in. rectangle. Bake about 25 minutes or until set.

Place pans on wire racks. When cool enough to handle, transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into mixture; allow excess to drip. Place on waxed paper until set. Store in an airtight container.Yield: about 2-1/2 dozen.

Originally published as Coconut-Macadamia Biscotti in Country Woman
2013